Curried Walnuts Recipes

SUGARED CURRY WALNUTS

Steps:

• In a large skillet, heat oil over medium heat. Stir in the ginger, curry powder and cayenne until smooth. Add sugar and honey; stir until blended. Stir in walnuts until well coated., Spread onto a waxed paper-lined baking sheet. Sprinkle with salt. Cool and break apart. Store in an airtight container.

TOASTED SPICED WALNUTS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add walnuts and stir well.
• Sprinkle curry, chili powder, cumin and chili flakes over walnuts and stir until walnuts are well coated. Cook over medium heat for 5 minutes or until toasted. Season with salt and pepper and let cool.

CURRIED NUT MIX

Steps:

• Preheat 300 degrees. Line a rimmed baking sheet with parchment paper.
• In a large bowl, stir together nuts. Set aside.
• In a small saucepan, melt butter with brown sugar, curry powder, salt, cumin and cayenne powder over medium heat. Stir until sugar dissolves.
• Pour butter mixture over nuts and stir to coat. Spread mixture out on lined baking sheet.
• Bake for 25 to 30 minutes until brown, shaking occasionally.
• Let cool and store in an airtight container.

CANDIED CURRIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
• Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
• Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
• Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

SPICY CURRIED NUTS

Steps:

• In a large bowl, combine the first eight ingredients. Add pecans and walnuts; toss to coat. Spread in a single layer in an ungreased 15x10x1-in. baking pan. , Bake at 275° for 50 minutes or until nuts are golden brown, stirring occasionally. Cool. Store in an airtight container.

PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE

Steps:

• Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
• Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.
• Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.
• Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
• Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
• Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
• Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

CURRIED CASHEWS

Steps:

• Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
• Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
• Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

CURRY-SPICED CASHEWS

Steps:

• Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
• Add cashews to a bare baking sheet and toast for 5 minutes.
• In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
• Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
• Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
• Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

CURRIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

CURRIED WALNUTS

Steps:

• Combine all ingredients in the slow cooker and stir to thoroughly.
• combine.
• Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking.
• Cool and store in an airtight container for up to 3.
• weeks.